Italian Panzerotti
Baking and Desserts • Italian
Description
Usually, these pastries are made with non-yeasted dough, but using puff pastry makes them tastier.
Ingredients
- Passata Tomato Sauce to taste
- Puff Pastry 20 oz
- Melted Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Adyghe cheese 5 oz
- Scallions 1 bunch
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Take the puff pastry (it's better to use yeasted) and pinch off small pieces. Roll them into squares about 15 cm x 15 cm (you can make them smaller or larger, depending on your preference).
Step 2
Spread tomato paste on one side of each square to taste. The more you use, the juicier the pastries will be.
Step 3
On one half of the square, place a slice of Adyghe cheese and a slice of mozzarella, then sprinkle with chopped green onions, followed by salt and pepper to taste.
Step 4
Cover with the other half of the square and pinch the edges. You should have a rectangle.
Step 5
Make small cuts on top of the pastry.
Step 6
Brush each pastry with beaten egg.
Step 7
Place in the oven until the pastry is golden brown. I set it to 390°F, which takes about 20 minutes.
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